Rhubarb Muffins

It's rhubarb season and I'm so excited because of these rhubarb muffins, this rhubarb pie and this rhubarb jelly.  I LOVE rhubarb!  This recipe makes 6 large or 8 regular and they are even better the next day.  If you do have any leftover they freeze well.  I'm loving these tulip muffin liners, especially when you have a crumb or streusel topping.  Keeps all the topping in place while they bake.  I got them on Amazon, 200 for $19.99.  I make a lot of muffins but 200 will last me awhile!

1 1/2 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup diced fresh rhubarb
1/2 cup chopped walnuts or pecans
***********************
Topping:
1/4 cup brown sugar
1/4 cup finely chopped walnuts or pecans
1/2 teaspoon ground cinnamon



1. In a large bowl, combine flour, brown sugar, baking soda and salt.
2. In a small bowl combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened.
3. Fold in rhubarb and walnuts.
4. Fill greased or paper lined muffin cups two-third full. Makes 8 regular or 6 large muffins.
5. Combine topping ingredients and sprinkle on top of each muffin.
6. Bake 350 for 25 minutes for the giant muffins. (less time on the regular size muffins)

                                                                                    

Avocado Tomato Cucumber Salad

I love following food blogs.  They are what fill my email inbox.  Each morning as I go through my emails these blog recipes inspire me.  When I saw this recipe from Natasha's Kitchen I knew it would be the perfect side salad to make for dinner.  I already had a ripe avocado, tomato and cilantro leftover from Cinco De Mayo that needed to be used up.  This salad is drizzled with lemon and olive oil, it's so light and refreshing.  I know I'll be making it all summer long. 

I just made enough for two and added what I had so check here, Natasha's Kitchen for the full recipe.

Ingredients:

• tomatoes
• cucumber
• red onion slice
• avocado diced
• extra virgin olive oil (equal parts EVOO and lemon juice about 1 T each for two servings)
• fresh lemon juice
• cilantro, chopped
• salt 
• black pepper

Instructions

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a bowl.
2. Drizzle with olive oil and lemon juice. Toss gently to combine. Just before serving, toss with salt and black pepper.

                                                                                                                                                                                                     

Really Good Fried Rice

Delicious fried rice with carrots, peas, onions, eggs, and best of all BACON!   

Ingredients:

• 6 slices bacon diced small 
• 1 cup carrots, diced
• 1 cup sweet onion, diced small 
• 1 cup frozen peas
• 2 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• 4 cups day-old cooked, chilled white rice (break up any large clumps)
• 3 tablespoons low-sodium soy sauce (make sure to use low-sodium or it will be too salty!)
• 2 teaspoons sesame oil
• 2 teaspoons oyster sauce
• salt and pepper to taste (I don't use salt, it's salty enough for us)
• 3 large eggs, lightly beaten
• 2 scallions scallions, diced 

Instructions:

1.  In a large cast iron pan, or large nonstick skillet over medium heat add bacon, and cook until crisp.  With a slotted spoon, transfer bacon to a paper towel lined plate to drain, reserving 1 1/2 tablespoons of the drippings in the skillet.

2.  Add in the carrots and onion; sauté until vegetables are soft and onion is translucent, about 5 minutes. Add frozen peas and cook an additional 3 minutes.  Add in the ginger and garlic; sauté  for about 30 seconds until fragrant. 

3.  Stir in the rice and cook for about 6-8 minutes to fry the rice, stirring occasionally so that it can crisp up on the bottom. 

4.  In a small bowl combine soy sauce, sesame oil, oyster sauce.  Add to rice and a pinch of salt and pepper if needed; continue stirring for another minute.  Add the cooked bacon. 

5.  Move the rice to one side of the pan and add eggs to the other side, quickly scramble eggs and then mix rice and scrambled eggs together until combined.  Top with scallions. Enjoy!

Servings 6 (about 1 cup each)

                                                                                       

Hot Dog Chili Recipe

I just organized and deep cleaned my fridge, freezer and pantry.  It was a week long project!  Now that I know exactly what I have, I'm trying to use up all the leftovers before making anything new.  I first started with the fridge.  A few of our meals were like a buffet, a little of this and little of that, but we got through it all.  My fridge has never looked so clean!  Now onto the freezer.  I thought I better use the oldest food first which happened to be hot dogs and buns.  Hot dogs taste good at a ball game, in the summer on the grill or roasted over an open fire, but how to make these taste better on a cold winter's day?  I know...add chili, onions and cheese!  Not the best picture but these were sure good!  We really like this chili recipe from the blog Mantitlement, it was perfect for these hot dogs.  The recipe made a lot, so I used some of the leftovers to make a taco salad the next day.  I froze the rest and have plans to make nachos for the Super Bowl.  I have a few more meals to make from the freezer, but as I restock I'm really going to try to stay organized.  Those times that I don't think I want to eat leftovers I'm reminded they'll taste great with some jazzing up and it feels so good not to be wasteful.

INGREDIENTS:

• 2 1/2 pounds lean ground beef 
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
•                 2 Tablespoons olive oil
• 1 cup finely diced onion
•                 1 Tablespoon minced garlic
• 1/4 cup tomato paste
• 1 teaspoon ground cumin
• 1 Tablespoon chili powder
• 2 Tablespoons Worcestershire sauce
•                 1/4 cup flour
•                 1 cup beef broth

INSTRUCTIONS:

1. In a heavy bottomed pot or dutch oven over medium heat add the ground beef, salt and pepper. Brown the beef, breaking up into small crumbles as it cooks.
2. Drain the beef and transfer the beef to a bowl.
3. Turn the heat down to medium low, then add the 2 tablespoons of olive oil along with the onions. Cook the onions for 7-8 minutes, until softened.  Add garlic and cook another 1-2 minutes.
4. Next add the tomato paste, cumin, chili powder and Worcestershire sauce stirring into the onions, then add the flour and cook for 1 minute.
5. Add the beef back to the pot then pour in the broth and stir. Bring to a boil, then turn the heat down to a low simmer for 1 hour.
6. Serve on hot dogs, topped with shredded cheese and diced raw onion. 

recipe adapted from the blog Mantiltlement

*Other ideas for chili - Nachos, taco salad, taco stuffed baked potato and quesadillas 

                                                                                             

Hamburger Soup

UPDATE:  I posted this recipe a few years ago but have made a few changes for the better so I'm reposting.

My Dad is known to make the best soup.  I wish I could get his recipes but he doesn't use any, he just adds a little this and a little that and it always turns out so good.  I, on the other hand, need a recipe.  I also need to measure everything, otherwise, recipes just don't turn out for me.  It's not my Dads soup but it's delicious.  It's packed full of veggies and it's flavorful.  

It takes a while to prep everything but once the meat and onions are browned it all goes into the pot to cook for 45-60 minutes.

Ingredients:

2 lbs. ground beef (chuck)

1 cup chopped onion (1 medium)

1 cup chopped celery (2 stalks)

1 cup sliced carrots (2 medium)

1 cup sliced zucchini (1 small)

1 cup chopped cabbage 

1 cup diced Yukon Gold potatoes, diced  (or new red potatoes)

1/4 tsp. garlic powder 

1 1/2 tsp. kosher salt, or to taste

1/2 tsp. oregano

1/2 tsp. freshly ground pepper

1/4 tsp. rubbed sage

1 1/2 tsp. Penzey's Old World Seasoning (*see note)

1 15-oz. can petite diced tomatoes (DON'T drain)

6 cups beef broth (**Have extra broth on hand to thin out soup if needed) 

1/4 cup pearl barley

bay leaf

Directions:

In a large stockpot, brown the ground chuck and onion, stirring frequently to break it up, cook until browned. Drain well. Add the veggies and spices (except diced tomatoes) and sauté about 5 minutes to incorporate spices.  Then add diced tomatoes, broth, barley and bay leaf; bring to a boil. Reduce the heat and simmer for about an hour or until the vegetables have softened.

*I usually don't like to make or share a recipe unless all the ingredients are easy to get at any grocery store. But, this recipe is adapted from Penzey Spice by cook Gloria Krysiak and it calls for Penzey's Old World Seasoning.  I do think this spice is worth using as it adds a lot of flavor.  Just look at all the spices in  OLD WORLD Seasoning - paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway, turmeric, dill weed, bay leaf, marjoram, thyme, savory, basil and rosemary.  There are a lot of Penzey stores nation wide and online so it's not too hard to pick up a small jar!

**The leftovers might need some extra broth as it gets soaked up by the barley.

Serves: 10
Soup can be easily halved if you only need 5 servings.

                                                                                            

French Onion Soup Burgers

I love french onion soup so I knew I had to try this burger.  It did not disappoint,  with onion soup mix in the burger, caramelized onions on top, covered with melted swiss and served on an onion bun, this burger tastes like french onion soup.  So good!  This recipe comes from the blog Frugal Hausfrau.

• 1 1/2 pounds ground chuck
• 1 packet Lipton Onion Soup Mix
• 2 1/2 tablespoon butter
• 2 large sweet onions, thinly sliced
• a pinch of thyme
• 1/4 cup water
• 1 tablespoon brandy
• 4 to 8 slices of Swiss cheese
• 4 onion hamburger buns 

instructions:

1.  Mix ground beef with onion soup mix; set aside.

2.  Heat a large skillet over medium-high heat, add butter.  When melted and hot, add the onions, pinch of thyme, and 1/4 cup of water.  Cover with a lid and allow to simmer/steam for three or four minutes until onions are tender and the water is nearly evaporated. Remove lid and continue to cook, stirring often until onions are soft and beautifully browned, add a tablespoon of the brandy, after a minute remove the pan from heat; set aside.

Shape burgers. Cook on the stovetop in a medium-hot skillet or on the grill over medium-high heat, until burgers are done to your liking.  Add a spoonful of caramelized onions and a slice or two of cheese to the top of each burger.  Cover with a lid for a minute or two to get the cheese to melt.

In the meantime,  under broiler or grill toast buns.  Assemble burgers and enjoy!

Recipe adapted from the blog Frugal Hausfrau